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Chopped Thai Chickpea Salad with Curry Peanut Dressing

A vibrant and flavor-packed salad featuring crunchy vegetables, hearty chickpeas, and a creamy curry peanut dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed Canned chickpeas provide convenience and protein.
  • 1 cup chopped red cabbage Adds crunch and color.
  • 1 cup shredded carrots Brings sweetness and texture.
  • 1/2 cup red bell pepper, chopped Adds a sweet flavor.
  • 1/4 cup cilantro, chopped Can be substituted with mint or basil.
  • 2 pieces green onions, sliced Adds a mild onion flavor.
  • 1/4 cup roasted peanuts, chopped Can be swapped with sunflower seeds for nut-free.
  • to taste none Salt and pepper Adjust according to preference.
Curry Peanut Dressing
  • 3 tablespoons peanut butter Smooth or crunchy, as preferred.
  • 1-2 tablespoons water To thin the dressing to desired consistency.
  • 1 tablespoon soy sauce Alternatively, use a soy sauce substitute.
  • 1 teaspoon curry powder Adjust to taste.

Method
 

Preparation
  1. Begin by thoroughly rinsing and draining the chickpeas. Set them aside.
  2. Chop the red cabbage into small, bite-sized pieces, and shred the carrots.
  3. Dice the red bell pepper, slice the green onions, and roughly chop the cilantro.
Mixing
  1. In a large bowl, combine the chickpeas, red cabbage, shredded carrots, red bell pepper, cilantro, and sliced green onions.
  2. Gently toss to combine, ensuring each ingredient is well-distributed.
Dressing Preparation
  1. In a separate small bowl, whisk together the peanut butter, water, soy sauce, and curry powder to make a smooth dressing.
  2. Taste and adjust the flavors as needed.
Final Assembly
  1. Drizzle the curry peanut dressing over the salad and toss until everything is beautifully coated.
  2. Season with salt and pepper to taste.
  3. Serve chilled or at room temperature.

Notes

This salad is best enjoyed fresh. If storing leftovers, keep them in an airtight container in the fridge for up to three days without dressing until ready to serve.